I'm always a fan when I make this easy weeknight meal. Usually I'm a "chuck it all in the wok and let it go" kinda girl, but this one is worth that extra effort, because the meat comes out so tender and delicious. Use whatever are your favourite stir fry veges and you'll have a new family favourite!
Ingredients
1 tablespoon soy sauce
1 1/2 teaspoons sugar
1 tablespoon cornflour
500 grams lean rump steak, cut into strips
1/4 cup oyster sauce
1/3 cup soy sauce, extra
2 teaspoons cornflour, extra
olive oil spray
1 head broccoli, chopped
2 carrots, peeled and sliced
1 cloves garlic, crushed
1 teaspoon grated fresh ginger
steamed rice, to serve
1 1/2 teaspoons sugar
1 tablespoon cornflour
500 grams lean rump steak, cut into strips
1/4 cup oyster sauce
1/3 cup soy sauce, extra
2 teaspoons cornflour, extra
olive oil spray
1 head broccoli, chopped
2 carrots, peeled and sliced
1 cloves garlic, crushed
1 teaspoon grated fresh ginger
steamed rice, to serve
Method
Combine the soy sauce, sugar and cornflour with 1 tablespoon water, and mix well. Add the beef and toss well. Refrigerate, covered, for 1 hour.
Combine the oyster sauce, extra soy, and 1 tablespoon water, then set aside. In a separate bowl, mix the extra cornflour with 2 tablespoons water.
Spray a wok with olive oil, and when hot, add half of the sliced beef. Stir fry until it is browned and almost cooked through, then remove it from the wok and drain on a paper towel. Repeat.
Respray wok with oil and add the broccoli pieces, carrot, garlic and ginger. Stir fry briefly for 30 seconds or so. Add 1/4 cup water and cover for 3 minutes, or until vegetables are tender, but still crisp.
Return the beef to the wok. Add the sauce ingredients and the cornflour mixture and stir until the sauce thickens. Mix well and serve immediately on steamed rice.
Combine the soy sauce, sugar and cornflour with 1 tablespoon water, and mix well. Add the beef and toss well. Refrigerate, covered, for 1 hour.
Combine the oyster sauce, extra soy, and 1 tablespoon water, then set aside. In a separate bowl, mix the extra cornflour with 2 tablespoons water.
Spray a wok with olive oil, and when hot, add half of the sliced beef. Stir fry until it is browned and almost cooked through, then remove it from the wok and drain on a paper towel. Repeat.
Respray wok with oil and add the broccoli pieces, carrot, garlic and ginger. Stir fry briefly for 30 seconds or so. Add 1/4 cup water and cover for 3 minutes, or until vegetables are tender, but still crisp.
Return the beef to the wok. Add the sauce ingredients and the cornflour mixture and stir until the sauce thickens. Mix well and serve immediately on steamed rice.
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